* 1 cup (250g) unsalted butter * 1 cup (200g) granulated sugar * 1 egg yolk * 2 tsp vanilla extract * 2 1/2 cups (300g) preferred baking flour * *If using gluten free flour, use 2 1/2 cups (300g) baking flour + 1/2 tsp xanthan gum (I used Bob’s Red Mill 1-to-1 Baking Flour)* * 1/2 tsp salt * 1/2 cup (115g) jam * *I used raspberry jam*
Directions
1. Preheat oven at 350°F (180°C) 2. In a medium bowl, cream together 1 cup (250g) unsalted butter, 1 cup (200g) granulated sugar and 2 tsp vanilla extract 3. Mix in 1 egg yolk 4. Mix in 2 1/2 cups (300g) preferred baking flour, and 1/2 tsp salt 5. Line a baking tray with parchment paper – OR – cooking spray 6. Take out small sized portions of dough, and roll them together between your palms, then evenly space each ball onto baking tray 7. With your thumb (or a small spoon), create small indents in the cookies 8. Fill the idents with desired jam 9. I used 1/2 cup (115g) raspberry jam 10. Don’t overfill the cookies – the jam might spill over! 11. Bake the thumbprint cookies in the oven at 350°F (180°C) for 10-11 minutes 12. Take them out, and allow to cool for a minimum of 15 minutes 13. Enjoy!
_paradoxy
They look delicious! I’ll have to give them a try. Thanks for sharing!😊
2 Comments
[Recipe Link](https://www.sarahfreia.com/blog/thats-my-jam-thumbprint-cookies-recipe)
Ingredients
* 1 cup (250g) unsalted butter
* 1 cup (200g) granulated sugar
* 1 egg yolk
* 2 tsp vanilla extract
* 2 1/2 cups (300g) preferred baking flour
* *If using gluten free flour, use 2 1/2 cups (300g) baking flour + 1/2 tsp xanthan gum (I used Bob’s Red Mill 1-to-1 Baking Flour)*
* 1/2 tsp salt
* 1/2 cup (115g) jam
* *I used raspberry jam*
Directions
1. Preheat oven at 350°F (180°C)
2. In a medium bowl, cream together 1 cup (250g) unsalted butter, 1 cup (200g) granulated sugar and 2 tsp vanilla extract
3. Mix in 1 egg yolk
4. Mix in 2 1/2 cups (300g) preferred baking flour, and 1/2 tsp salt
5. Line a baking tray with parchment paper – OR – cooking spray
6. Take out small sized portions of dough, and roll them together between your palms, then evenly space each ball onto baking tray
7. With your thumb (or a small spoon), create small indents in the cookies
8. Fill the idents with desired jam
9. I used 1/2 cup (115g) raspberry jam
10. Don’t overfill the cookies – the jam might spill over!
11. Bake the thumbprint cookies in the oven at 350°F (180°C) for 10-11 minutes
12. Take them out, and allow to cool for a minimum of 15 minutes
13. Enjoy!
They look delicious! I’ll have to give them a try. Thanks for sharing!😊